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This recipe was uploaded by RedfoxEstonia
During the night the dough cools down, that´s ok. it gets on full gear the other day again so don´t leave home for quite the whole day or you´ll have a flood.
Taste the dough and whenever it has gone sour enough to your taste (preferably give it at least 2 days if not 3 cause the sweetness of the fine rye balances out the sourness) and then mix the dough. Add salt, sugar, syrup and the rest of the flour a cup at a time and knead until the dough doesnt stick to your hands that much. Grease a 1 kg bread tin and fill it 2/3. Sprinkle with flour, make 5-6 holes and leave to rise for at least 3 hours or until doubled in size. Preheat the oven to 250 C and place the bread in the middle of the oven. Bake on very high temperature for 30 minutes, then lower to 200 and bake for 2 hours. Brush the bread with warm milk, sugar and water mixture during the baking at least twice. You´ll get a golden crust. The bread may even need up to 3 hours so test it with a wooden stick or take it out of the tin and bake without that for 10 more minutes so it really cooks through.
Cool the bread for 1 hour inside the tin, then take it out, wrap inside a towel and let it cool completely until the next day. The fine rye bread has such a strong cumin flavor it doesn´t like strong fillings and bread-sides, just plain butter and cold milk is the best. Or pea soup (made with smoked rib or meatless, whichever you like).
White rye bread may dry a bit but preserves well for at least a month.